Ingredients for the dough :

• Maida – 2 cups.
• Melted ghee – 1/4 cup.
• Rawa – 2 tbsps.
• Salt to taste.

For the Moong Dal Filling :

• Moong dal – 1/2 cup( soaked for 2 hours and drained ).
• Oil – 1 tbsp.
• Cumin seeds – 1/4 tsp.
• Asafoetida – 1/4 tsp.
• Ginger green chilli paste – 1 tsp.
• Chilli powder – 1 tsp.
• Turmeric powder – 1/4 tsp.
• Bengal gram (chana,chickpea)flour – 2 tbsp.
• Garam masala powder – 1 tsp.
• Amchur ( Dried mango powder ).
• Jaggery – 1-2 pieces.
• Salt to taste

Other ingredients

Oil for deep fry

Method for the Dough :

• Combine all ingredients in a  bowl and kneed into a semi-soft dough using enough water.
• Cover the dough with a muslin cloth and keep aside for 15 minutes.

For the Moong dal filling :

• Heat the oil in a pan,add the cumin seeds and asfoetida and saute on a medium flame for a few seconds.
• Add the moong dal and saute on a medium flame for 1 minute.
• Add ginger – green chilli paste, chilli powder, turmeric powder, jaggery, salt and 1/4 cup of water. Mix well.
• Cover with lid and cook on a medium flame for 5 to 7 minutes, while  stirring occasionally.
• Switch off the flame,add the besan,garam masala and dried mango powder , mix well.
• Divide the flour into 12 equal portions and keep aside to cool.

 How to proceed :

• Make small balls from dough.
• Roll into thick circles.( like puris )
• Keep little stuffing, in the center, close and roll to make a ball ( if necessary stick with little water )
• Gently press on top to flatten it a bit.
• Heat oil and deep fry  few kachories at a time on a reduced flame until golden brown and crisp.
• Serve hot with Sweet chutney.